1033573
Description
Flashcards by Gavin Mackenzie, updated more than 1 year ago
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Created by Gavin Mackenzie
over 10 years ago
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| Question | Answer |
| Mise en place | Put in place (Basic preparation) |
| Sous chef | 2nd Chef |
| A La Carte | Type of menu where meals are individually prepared, cooked to order and separately priced |
| Table D' Hote | Type of menu with a set price for several courses |
| A l' Anglaise | Cooked in the English style |
| À la Française | Cooked in the French style |
| Amuse Bouche | Bite sized morsel offered before a meal |
| Canapé | Bite sized pieces of bread, toast, crackers or pastry decorated with savoury garnishes |
| Hors-d’œuvre | Appetiser served at the start of a meal |
| Petit four | Bite sized sweet item served at the end of a meal |
| Au Bleu | Term describing the degree of cooking for steaks: Very Rare |
| Saignant | Term describing the degree of cooking for steaks: Rare |
| Á point | Term describing the degree of cooking for steaks: Medium |
| Bien cuit | Term describing the degree of cooking for steaks: Well done |
| Brochette | Skewer, and food cooked on a skewer |
| Chateaubriand | Steak cut from the larger end of a beef fillet |
| Mignon | The small end of a beef fillet |
| Foie gras | Liver of geese and ducks that have been specially fattened |
| Galantine | An entire poultry or game bird , boned out, filled with farce and cooked |
| Ballottine | Stuffed leg of poultry or game bird |
| Lardon | Narrow strip of fat or streaky bacon |
| Porterhouse | NZ- sirloin steak. USA- T-Bone steak |
| Ragoût | A brown stew, usually beef |
| Navarin | A brown stew, usually lamb or mutton |
| Blanquette | A white meat stew which is thickened at the end of cooking |
| Fricassèe | A white meat stew which is thickened at the beginning of cookin |
| Poussin | Baby chicken 325g - 475g serves 1 - 2 portions |
| Squab | Menu term for pigeon |
| Acidulated water | Water with lemon juice added to it |
| Aerate | To introduce air into a mixture or liquid, making the texture lighter. |
| Baste | To moisten with liquid, fat, cooking juices etc. |
| Beurre manie | Equal quantities of flour and butter, mixed together to form a pasteand added to a boiling liquid in small quantities as a thickening agent |
| Blind baking | Cooking a flan case without the filling in it. The flan is lined with a cartouche and baking beans or rice to keep the pastry in shape during cooking |
| Bratt pan |
A large free standing pan with a heating element, lid and tilting mechanism
Image:
IMG_0553.JPG (image/JPG)
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| Concasse | Skined, deseeded and diced tomato flesh |
| Confit | A method of preserving meat. the meat is salted and cooked slowly in its own fat, then sealed in a container filled with fat. |
| Bain-Marie | A hot water bath, used for keeping food hot during service or for gently cooking delicate food items |
| Bard | To cover lean meat with pieces of fat or fatty bacon to prevent it drying out |
| Baste | To brush oil, melted fat or juices over meat during cooking. |
| Batt out | To pound a piece of meat to make it even and tender. ie. schnitzel |
| Bavarois | Cream based, cold set dessert |
| Bechamel | White sauce made from a white roux and milk |
| Beurre | French for butter |
| Bisque | French seafood soup made from crustacions |
| Bivalve | Shellfish with two hinged shells such as mussels and scallops |
| Broil | American name for a grill |
| Caul | Fatty membrane from the stomach of pigs. used to wrap or cover some items before cooking |
| Cervena | Trade name for New Zealand farmed venison |
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